Sauce for Caramel Pudding
From Savouries and sweets suitable for luncheons and dinners, 1886
Serves six persons.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
328Calories
14 gProtein
40 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein14 g
Carbohydrates40 g
Fiber0 g
Sugars40 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium165 mg
Potassium446 mg
Calcium328 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus348 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate32 mcg
Choline190 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 35. The excerpt below is the record exactly as published.
Sauce for Caramel Pudding. 1 teaspoonful of arrowroot ; J pint of milk ; 1 oz. of castor <uugar ; 1 egg ; a few di’ops of essence of vanilla
Cook this with the app: pantry check, scaling, and the assistant.